2, wash the fish, pay attention to wash away the black film in the abdominal cavity, cut off the shark's fin.

3. Separate the fish body from the fish head and cut the fish head in half. (Not suitable for cutting)

4. Press the fish body with one hand, and push the other hand close to the upper edge of the fishbone to feel the position of the fishbone, and adjust the direction of the knife in time to separate the fish head from the fish. (If you like to eat bones together, you can also ignore this step, but this way is not encouraged. )

5. Put the sliced fish horizontally and slice them one by one along the direction from the fish tail to the fish head with a knife. Each piece is about 5-7 mm thick (it should be large but not small). (Note here! Don't turn in the wrong direction, or the cooked fillets will break. )

6. Take an egg, pour it left and right, pour out the egg white and add half a bowl of water to the raw flour and stir for later use.

7. Cut the onion, ginger and garlic into sections for later use.

8. Cut the fish bones into sections, put them into a basin with the fish head, add salt and cooking wine and stir a little, then add egg white and raw powder soup and mix well. (it's best to put it for a while)

9. Pickled vegetables .................. Cui Hua, served with pickled vegetables. . . . One pack or two packs will do. If you like, put more and cut into pieces.

10, mountain pepper. Cut the mountain pepper into granules and put it in the cut sauerkraut.

Put it in a pot or pan and start cooking.

1 1, put oil in the pot to heat it, preferably big oil, but for the sake of ... let's make it with ordinary oil! When the oil is 60% hot, put the bean paste, garlic (grains) and ginger (grains) in, and then turn the mountain pepper and sauerkraut in the pot. After the fragrance overflows, put the fish head and bones. Then add water or broth to boil (cold water takes precedence)

12, simmer for 5-7 minutes, then season with chicken essence and salt. Try to scoop a little soup with a small spoon. (slightly more chicken essence)

13, then scoop up fishbone and sauerkraut with a colander and put them in a basin for filling.

14, the fire makes the water boil again, then put the fish fillets into boiling water, wait for 10 seconds after the water boils again (it takes about 40 seconds for a normal family to be rescued by fire), and then put all the soup and fish fillets into a basin full of bones. (Note: It is not advisable to turn the fillets too much when cooking to ensure the integrity of the fillets. )

15, then put onions, peppers and sesame seeds on the noodles.

16. Wash the pan, add about 1 2 of oil, add dried pepper and a little pepper, and pour the oil into the previous pan until the oil is hot. Such delicious fish with Chinese sauerkraut is ready.